Frequently
Asked Questions : Food Preservation
I just opened a jar of salmon
that doesn’t seem right. This is from a batch of 6
dozen pint jars that were home preserved last September.
The jars were processed in a pressure canner for 60 minutes.
Recommend not to consume any of this batch of salmon. Recommended
time for processing salmon in a pressure canner is 100 minutes
at 12lb pressure for altitudes of 2000 to 4000 ft. This
batch of salmon has been inadequately processed.
What does botulism look like?
I opened a jar of applesauce that I canned last fall and
the lid had a black spot on it? (Sunrype jar with used lid,
no heat processing?)
This applesauce has been improperly processed and may be
unsafe. Do not consume. It is recommended to process products
like applesauce in a boiling water bath (process for 25
minutes at altitudes between 1001 to 3000 ft). Also the
proper equipment, jars and lids must be used to ensure proper
seals.
Black spot on lid is more likely to be mould rather than
botulism. It is unlikely that you may detect the presence
of botulism. That is the reason it is so important to properly
heat process home canned products.
Can I use a product past
the expiry date?
In Canada we do not have expiration dates for our products.
However, we do have other kinds of dates that indicate the
freshness and quality of the product. Fresh meat, poultry,
fish and deli products list the date packaged on their labels.
These perishable foods should be used as soon as possible.
Foods that are perishable within 90 days such as milk, and
other dairy products, eggs and baked goods have a Best Before
Date (BBD) on their package. However, the BBD is a guide
for optimum quality. Providing it has been properly handled
and stored, the product can safely be used after the BBD
with discretion. Canned goods are marked with a coded date
of manufacture. We can assist by contacting the manufacturer
of the product to determine the production date.
Can't find the answer to your question?
Call us, TOLL FREE at 1.800.892.8333
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